[Illustration: CHOCOLATE POP CORN BALLS.]
1-1/2 cups of sugar,
1/3 a cup of glucose,
2/3 a cup of water,
1/3 a cup of molasses,
3 tablespoonfuls of butter,
3 squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
About 4 quarts of popped corn, well salted.
Set the sugar, glucose and water over the fire, stir until the sugar is
melted, then wash down the sides of the saucepan, cover and let boil
three or four minutes, then remove the cover and let cook without
stirring to the hard ball degree; add the molasses and butter and stir
constantly until brittle in cold water; remove from the fire and, as
soon as the bubbling ceases, add the chocolate, melted over hot water,
and the vanilla; stir, to mix the chocolate evenly through the candy,
then pour onto the popped corn, mixing the two together meanwhile. With
buttered hands lightly roll the mixture into small balls. Press the
mixture together only just enough to hold it in shape. Discard all the
hard kernels in the corn. Have the corn warm and in a warm bowl.